How to Cook: Beetroot Quinoa

Quinoa is fast becoming a popular grain, and is being used widely in home and restaurant cooking.

I started experimenting with it last summer and it has since become a staple in my spring and summer lunch menu.

The first recipe I ever tried and tested was this very simple beetroot dish which I take to work for lunch. I usually pair it with fish cakes, grilled chicken or eat it in a wrap. It’s simple flavours make it a versatile side or main dish and is great for on the go and batch cooking.

It is a very simple recipe which only requires as its essential tools a mixing bowl and a spoon. (Wohoo!)

It can be stored in the freezer for up to 3 months. All that is required is that you defrost in the fridge 24 hours before serving (just to be on the safe side).

Let me know in the comments what you think! And don’t forget to take a snap and send it to me on Instagram, Facebook or Twitter!

Beetroot_Quinoa

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How to Cook: Moroccan Cous Cous

I have recently become obsessed with cous cous – it’s easy, ready in 5 minutes, and requires minimal clean up. Not only that but it’s a filling and healthy lunch that will see you through to dinner.

What’s even better it is so versatile that you can interchange flavours so that you will never get bored.

I like to add a variety of nuts, fruits, vegetables, and meats to create a well-balanced meal which is ready for me to defrost and eat when needed.

If you like this simple dish, then I have many a cous cous creation for you to try so check back soon for more and let me know how it goes.

Moroccan_Cous_Cous.

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How to Cook: Lentil Bolognese

This simple Lentil Bolognese recipe has fast become my favourite to cook and eat. It’s light, flavoursome, and just simply delicious. I could eat barrels of the stuff if I allowed myself!

It only takes 20 minutes to prepare and cook so it’s perfect for that mid-week slump. And tastes delicious even when it comes straight from the freezer!

I would highly recommend adding the spaghetti with about 1/4 cup of the spaghetti water to the dish for the remaining 5 minutes because it is that which will help give the flavour that extra boost.

Trust me you’re going to become obsessed with this one.

Lentil_Bolognese

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How to Cook: Gumbo

This simple 5-step Gumbo recipe was inspired by: Cotter Crunch and it has fast become one of my favourite go to┬ádinners/lunches. It’s blend of spice enriched tomato base paired with a tonne of vegetables makes it as satisfying as it is delightful. It has the ability to transport you to a thousand different places with each spoonful, and the paprika really gives it the kick every dish needs.

If you’re looking for an easy re-heatable lunch – or just fancy something different for you dinner – then this is a must try! Plus it makes approximately 8 servings so what are you waiting for?!

Gumbo

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